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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 cups water |
2 1/2 pounds chicken wings |
1 carrot, coarsely chopped |
1 celery rib, coarsely chopped |
1 large onion, coarsely chopped |
1 teaspoon salt |
5 parsley sprigs |
1 bay leaf (not california) |
1/4 teaspoon dried thyme |
6 black peppercorns |
Directions:
1. Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.
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